WorldWindows

Ama Bakery - 745 Silom Street, Bangkok

2011-09-23T17:00:00.005+08:00

I got hold of this box of gems from my wife on her return from Bangkok. Soft and fluffy buns, almost pillowy in texture. There was lots of milk beaten into the dough and with Thai penchant for everything sweet, these buns were really good. The best I have had for long-time. I am not sure whether it is a chain store. But looks like it is a local bakery with its secrets kept within its community. The packaging was not that great. I thought Thai really pays a lot of attention on the packaging and good at it. The other was the exclusive use of the Thai language except for the word, "AMA". But who cares, when the products were so good!

The tagline say, "Aroy, sod jak tau tuk wan." It means "Delicious, fresh from the oven daily." And it is, as I agree to it whole-heartedly.

Being a carbo addict and in need of cutting back, it is not really a good thing with these fluffy buns lying on my kitchen table. The piece de resistance was the fragrant pandan fillings. It was more custardy than jam-like and again with milk added in gives it a rather rich feel.

I am sure I will get more of these when my wife get back to Bangkok next week.

For details check them out at https://m.facebook.com/AMABAKERY?view=feed&refid=0

Lardy Hokkien Mee @ AhWa - Off Jalan 222

2011-09-12T11:48:00.001+08:00

A favourite among the old faithfuls, the Hokkien Mee has a few distinctiveness that separates it from the other noodles.

Firstly, it is fried till almost dry, allowing the sauces to be concentrated and then cling on to their dear lives on the long and sticky surfaces of the 'fat noodles'.

Secondly, the absorption of the "wok hei" is lifted to a new high without the presence of too much gravy.

Thirdly, the thick sweet black sauces can be addictive though it is slightly bitter. Like molasses added to selective pastry or bread the synergy produced is better than the taste that come from the sum of the parts.

Fourthly, the robust body of the fat round noodles can satisfy any growling stomach.

Last but not least, the explosive combination from the lard oil and its deep-fried pieces makes eating Hokkien Mee a culinary experience. I wonder why it didn't make it into the CNN top 50 Asian eats.

This what we came for and got. Great lardy stuff and it couldn't have gone better than these. Admittedly, they have competition from the other end of the block in the form of the formidable looking Mei Keng that has an extra lot. An old friend and a resident nearby brought me there for dinner years ago and it is known for their 'tai chow'.

Another of their best-seller. Stir-fried Lala. Great sauce and fresh morsels.

Wat Tan Hor - I am still very much for the Ipoh variety where the egg mixture comes in with the right consistency/amount and right timing.

The Lo Meen looks the same as the Wat Tan Hor. The only difference was the noodles and the addition of Black Vinegar.

Verdict: Go for their Hokkien Mee and Lala!.

Address: Off Jalan 222, Jalan 14/48 (Next to Shell Station)

Restoran Hua Mui (1948) - Jalan Trus, Johor Bahru

2011-09-05T18:48:00.007+08:00

The new framed from the old cast iron window frame of Hua Mui. It was started in 1948 and was known as "the Cafe with a Colonial touch". A muhibbah cafe, it is one of the early Chinese restaurants to offer Hainanese style western food to multi-cultural Malaysia..

Its signature dish was their Hainanese Chicken Chop.

Tender chicken thigh coated with golden bread crust. Crisp with a slight crunch, the meat was tender all round with no hard or tough edges. Really good and better than some of the best-known Hainanese coffee shops in KL. Must try.

Hainanese breakfast staple. If you are a die-hard fan, go for it. It will not go wrong here.

The best noodles here was the Mamak Noodles. Fragrant, slightly sticky from all the sauces binding and then enveloping the noodles. This had me singing.

Customary noodles to keep the patrons happy.

Muhibbah diners!

Main:
No 131, Jln Trus,
Johor Bahru, 80000 (Below Johor Old Temple)
Time: 8am - 6pm

Branch:
No 50, Jln Sutera Tanjung 8/4,
Tmn Sutera Utama,
81300, Skudai Johor
Time: 7.30am - 9.30pm

Salad Bar - Damansara Utama

2011-08-31T20:22:00.000+08:00

I am no fan of vegetarian diet. It is at times an expensive diet too. But I do eat a good portion of it given half the chance at every meal. In my travels to different Asian countries and visiting their market in the course of my work, I used to wonder where is the best place for a vegetarian to live if price consideration tops the list. A few years ago a vegetarian approached me bearing this question after hearing a story I related.

How would you like to buy a huge cauliflower for RM0.30 or a big bag of jicama for RM10.00. Unheard of. Forget about Melbourne being number one as the most livable city in the world. The vegetarian want to park themselves at a town where the price of vegetables are in abundance, cheap and diverse.

Simply Salad may be establishing themselves as a great place to have salad for meal and inexpensive at that. RM11.90 for a big or RM6.90 for a small portion. I find the portions as big with generous add-ons. The Spicy Chicken can be a main meal if plenty of spicy white chicken fillet strips. The sunflower seeds were sprinkled liberally on top. Lettuce was plentiful and I wish for more variety and colour. But then the more colourful and variety the price would have gone up.

The sauce was strong with tons of balsamic vinegar. A good set-up with the spicy chicken. The salad equivalent to the assam laksa noodles. My favourite salad. One thing I notice is that their salads are devoid of cheese. So far.... I will check if there is one with cheese esp. the Greek Salad with its compulsory feta cheese.

Ramadhan Salad. I could not identified the seeds of cereals toppings for this particular salad. Anyone can help. It was sold by theme.

The sauce was more like a satay peanut sauce with no tart. It was bland as I thought they are afraid to sweeten it. With a weak sauce this salad fell flat.

This sausage sandwiches brought some taste to our palate. With thick slabs of bread the fillings must be strong in taste. Not just the obligatory onion bits, mustard and tomato sauce. The meat has to be savoury enough to tilt the bland and neutral vegetables and bread. It passed the test. I have problem with cold cuts that is almost bland.

The chicken sandwich did not fare as well as it was lacking in taste. But then who say everybody has to agree to my views. I like the ingredients and its freshness.

Address:
41, Jalan SS 21/60, Damansara Utama
47400 Petaling Jaya
Tel : 03 77221742

Canton Village - Taman Prima Sri Gombak

2011-08-29T11:38:00.000+08:00

When variety is premium, then Canton Village got the offerings! I will call it a Chinese Cafe with a long menu. Though not really over-priced, be prepared to pay more for the air-con, neat and tidy interior and of course the extensive menu.

Home cooked dishes, hawker's noodles, soups, all manners of desserts and beverages that come from the multi-dialect Chinese' staples. If you want a quick bite, this is the place. I recommend the noodles as it come hot and I feel that it is preparation is more consistent and most important it comes to me hot. For those who have the time to browse, they have a few shelves that stock local products from Bukit Tinggi, Bentong. It seems that Canton Village(s) are branches from the famous Foon Lock Restaurant in Bukit Tinggi.

All manners of noodles. Good stuff and satisfying!

Pan-fried Kembong - would have like it if they at least micro-waved it before serving. But still good.

Try their soups. The signature is the papaya soup which I presumed came from the farms of Bukit Tinggi.

Desserts - everyone favourite.

Address:
113 Jalan Prima SG3/2
Taman Prima Sri Gombak
Batu Caves, Selangor

6:30am - 1:30am

Ricetaurant - Bangsar Village 2

2011-08-25T11:45:00.002+08:00

Old favourites floated around its dining space. I mean really old. My octogenarian father would be singing these during his younger days. The high-pitched songs favoured by singers of yesteryear is a bit painful to my years. I drifted in and out of irritability. Mercifully I was saved by great companionship and later, great food.

With its grey walls, dark coloured partitions and mostly exposed ceiling, its intention was to bring the customer back to time 'immemorial'. Then furnished with wooden tables and chrome metal chairs that were obviously from the same era (why metal?), it is obvious their regime was that spartanism and utilitarianism.

I felt cold, exposed, stripped of my security and in desperate need for some comfort food. Before being sued I have to say that I am exaggerating somewhat on my physical deprivation - on second thoughts I kind of like some of these 'beautiful' tortures before being fed great food. Ricetaurant food menu was simple and was adorned with dishes of the side alleys' stalls and that of our mother's or for some, grandmother's kitchen fueled using rubber wood.

The 'torture chamber'.

Warming preserved vegetables (ham choy) soup with tofu cubes and tomatoes bits. I want my mama! Delicious beyond description. Salty, sourish and sweet. Highly recommended.

Lemongrass chicken. A bit sophisticated for the New Village kitchen. Probably cooked by the amahs in mansions and villas. The infusion of the lemon grass was pleasant and calming. Chicken pieces were tender and well marinated.

The white rice was of good quality. "White rice" sounds oxymoronic here as 'white' brings death while rice gives life. The curry chicken was superb. Compliments to the food designer. Spices were well balanced and not a hint of any of the spice overpowering others.

And finally the piece de resistance. Cabbage with dace and black beans. I wanted to eat and eat and eat. Something about this dish being gloriously simple, the bland cabbage made beautiful, my palate and my emotions was titillated to the hilt.

Then we closed the meal with a simple and unremarkable green pea desserts. Did I use 'simple'? Perhaps the simplicity brings the best out of the overstimulated urbanites, tongues heavy-laden with newly acquired flavours, that a dose of yesteryear simplicity refreshes their soul and the tongue.

Ricetaurant,

2F-29, Bangsar Village 2, Kuala Lumpur.

Tel: 03 22871566

Tangkak Beef Soup Noodles - Jln Imbi

2011-08-17T12:03:00.002+08:00

What has 9/11 to do with Tangkak Beef Soup Noodles? They have chosen this date to relocated to Jalan Mahkota in Taman Maluri. No more in Jalan Imbi. It will be a gain to the folks there. Beef noodles are not easy to come by and I like the beef here as they use only local cows! It is as fresh as it can gets.

I am not sure why I am obsess with beef noodles. Maybe too many trips to Vietnam and eating the very best of beef noodles everyday, and mind you most of them are very good! Or maybe, there are not too many shops here in KL.

Tangkak has expansive menu, generous portions (ok, just pay for it), eat till satiated kind of feeling are hard to experience for foodie who like beef noodles but just find it too spaced out for comfort. But then they still take the opportunity when nearby doing and running essential chores and errands.

Each visit to CK Music will be accompanied by food along the same row of shops. Tangkak Beef is 2 doors away and opposite Overseas Restaurant while Sakura Nasi Lemak just about a 100m walk up! Well after 9/11 it will be just Sakura and another familiar face missing from my menu as I don't get there often. But then Sakura is still a great eat!

Murky, thick soup will lots of ingredients. Simple ground red chili with some vinegar for tart. Great dipping sauce for all things beef. Tenderloin is one of the best cut and the meat lived up to my expectations. Cooked to medium (probably they just placed the meat in on the hot bowl) it should be a great meat to have but alas there was some remnant of silvery skin/membrane that reduced that enjoyment.

Another satisfying meal. Beef pieces was well cooked but breaks easily in the mouth. Beef noodles as it should be.

Another great dish. Should have ordered more. Beefy. solid and fresh!

Nasi Briyani - Hyderabad Recipes at Solaris Mont Kiara

2011-08-05T18:38:00.002+08:00

Mont Kiara here I come. Two factors conspired to moved me here lately for some entertaining and food. A good friend moved in to Sophia and my son is studying in Taylor's Sri Hartamas since June for his Cambridge A-levels.

This old friend was a makan kaki until a failed marriage. He went working on some projects overseas. We had gone food hunting in time past and one was a memorable eat 10 years ago in Ipoh where we hunted down a shop that served steam fresh water Parang fish belly. Then we were off to Kong Heng and Sin Yoong Loong. For starters, he has treated me to Nathalie's Gourmet, Haagen Dazs and Brussels. So its time to explore this area just 15 -20 mins drive from Bandar Sri Damansara.

At Hyderabad the three of us have some modest food: mutton and chicken briyani, naan and mint and masala chai tea. 'Modest' as this trio combined age is over 150 years:-) We were regaling on our past and also talked alot on networking and mentoring which is our strong points from the standpoint of our professional work. It was flowing back and forth, strong and fast so we adjourned to Haagen Dazs for more talks. Good food, desserts and company, the saintly trio of a good life!?

Selling on history behind Hyderabad, the food better be good! Each culture has their own idiosyncrasies. One of the quirky thing about Hyderabad Recife was their meat was buried under the Briyani Rice. I find this interesting almost unassuming and humble.

One of the best gravy for our rice and Naan.

Fluffy, buttery Naan.

Fantastic Basmati Long Grain Rice. Double click on the picture and take a closer look. It almost look like tiny silver of anchovies. It tasted heavenly with all the spices.

Address:
Hyderabad Recipe's Sdn Bhd (Solaris Mont Kiara)
7, Jalan Solaris, Mont Kiara, Kuala Lumpur
Tel: 03 40447786
Website: www.hyderabadrecipes.com.my
Opening Times: Mon-Sun & PH: 1100 - 2300

Ramadan Bazaar at Bandar Sri Damansara

2011-08-04T11:28:00.003+08:00

Admittedly, I am not one that will scoured the bazaar and night market for food and supplies. The humidity, parking and traffic are huge deterrents. But then good food esp. those off the charcoal fire and varieties of Malay food do attract me. Especially attractive are the huge pots of beef soup almost devoid of MSG, the charcoal grills churning out seafood, chicken and sate , the hot flat pans cooking the martabaks, and the not to be missed kuih-muih sweet desserts and cakes.

I don't usually go noodles as they were pre-packed and the multi-coloured drinks. Well, with food everywhere there is something for everyone even for that matter in this modest size bazaar. However, my personal favourite is at TTDI.

So what did I have for dinner? The beef soup was delicious despite the dilution was a bit more than I would like. The beef pieces were tasty and beefy but just enough for a person but not to share. There was lots of soup though. The economy is biting in really hard. As for the grill, I had stingray but sadly the piece was not fresh and the meat was soft. I will try another vendor next time round. For carbohydrates we had martabak and Fried Koay Teow with cockles.

Chicken WIngs

Beef Soup

Pari, Terubok, Kembong and Cincaru.

Economy Fried Rice, Mee and Koay Teow at RM2 per portion.

Brussels Beer Cafe - Solaris Mont Kiara

2011-08-01T15:38:00.006+08:00

We came, we saw and we carnivoured. A heavy meaty lunch on a lazy Sunday afternoon is quite unthinkable. But then the company was good. We talked about bees and honey, law and courts, jokes and horses (horsing around) in no particular order.

Brussels, I was told is owned by the EuroDeli. Now that's an important connection, supply-wise. The place is spacious and in good company. Weekends will see the horde coming for their urbanise pre-disposition for the protein-fix in large quantities. Good thing this place has a free supply of greens, really fresh. Even their corns-off-the cob were looking succulent and it is crunchy to bite. What more can one ask for? Four branches. Check out their website brusselsbeercafe.com.

This was a big portion of Roast Knuckle. There is a half order for smaller eaters or those who could not marshal enough people. Wonder how their split the bone? The rind was crackly, salted and baked to almost 100% dry. No oil was used. The meat was tender obviously this dish is not pre-cooked/half-cooked. There is no tough side or exterior. The flavouring is more continental than local and we have a gravy boat to dip the pieces into. Lovely!

The bone was standing to attention and was later 'ta pau' for one "lucky?" Golden Retriever.

Porky Burger. A thick slab of minced meat and a few slices of bacon.

Pork Chops was a bit dry. Not recommended and meat has a texture that was rough and slightly tough.

Pork Stew and Rice.

Roast Pork with mustard and mayonnaise!

Free flow....

Address: 2, Jalan Solaris, Mont Kiara

Tel: 03 62052999

Mob: 012 3548663

Restoran Little Korea - Solaris Mont Kiara

2011-07-22T12:30:00.000+08:00

Banchan - good but not as good and as comprehensive as those that comes with payment. I would like to pay for my Banchan for better quality and variety.

Korean restaurant promotes companionship and comradeship whether it is for the family or the comrade. You take things easy and engage one another when food is in the BBQ or eating out from (adding) the hotpot. I had good conversation with my family and esp. my son in my outings. This may not be good for business as I have found out that some eateries do not sell crabs as the table will be occupied way too long by customers. Restaurant owners want to see the table turnover quickly. Each table is a cost centre!

I learned a lesson way back in the 90's when eating with a friend over guess what? Vietnamese BBQ and Hotpot over dinner in Ho Chi Minh City. Friendship building in Vietnam necessitates these two items on the menu.

Regular Claypot Hot Soup - If not for my stomach's dislike for spicy stuff this would be my staple soup. The Yin and the yang of Cantonese clear soup.

The egg was kind off overdone but then with some stirring and addition of spicy beanpaste and garlic - voila, something nice was the outcome.

Bibimbap - the meal that feeds to common man. Question? What is the common man's meal in KL? Chap Fan (mixed rice) hands down. The others are Gimbap (Korean sushi) and Korean Instant noodles.

Korean Seafood Pizza - had this once on roadside in Seoul deep into autumn enjoying this and other Korean fare. Korean hospitality kicked in and we were offered blankets for our very cold feet.

Glass Noodles fried or in hotpot - equally good in any Korean restaurant

Beef BBQ Galbi

Address: Restoran Little Korea (2nd Floor)
Jalan Solaris 1
Solaris, Mont KiaraTel: 03 6203 7217

B & Best Restoran, Kelana Jaya - Fishy Business

2011-07-18T12:18:00.001+08:00

Willing to pay whatever price for a bowl of noodles with quality and fresh seafood? You can even have your noodles 'garnish' with abalone. However as far as I know, there is no shrimps and lobster and crab meat served here. Many Kelana Jayans here will think of this establishment is an "old brand".

The red grouper fish slices served with my noodles exceeded my expectations. It was sweet, firm and the textures revealed a great fish valued and desired by many as a premium fish. The soup base was deliberately made subtle without being too diluted. It's taste and smell were well-matched to allow the fish meat to shine.

The fishballs and fishcake were by no means side-kick making cameo appearances as compared to their many variety of fish slices available according to the season of course. There were springy, smooth textured and natural fish sweetness.

My favourite fishcake is even better than the fishballs. Do make sure you order this dish!

Address:

Restoran B & Best

Jalan SS4C/5, Kelana Jaya

Madura Banana Leaf Rice - Sri Gombak, Batu Caves

2011-07-15T10:08:00.001+08:00

My normal Banana leaf order. Mains will usually be Mutton Curry with a cup of complimentary spicy and sour Resam.

Madura is located on the old commercial side of Sri Gombak.Its not referring to the Indonesian island and Indonesian food. Its good ole Indian Banana Leaf rice. This genre is becoming a rare breed and hard to come by especially the really good ones. This one has the Indian touch and even mock vegetarian meat dishes. My first! The fares here are decent enough to attract repeats though it is not a standout. But still it is worthy of my customs over several occasions. The search for an outstanding Banana Leaf restaurant continues.

Poppadom is a must but sad to say some are selling it separately at RM0.50 per small plastic bag of Poppadom. Reminiscent of Indonesian food with its Keripik. A must for Banana Leaf Rice.

Berianyi. Looks like Spanish Paella (exaggerated). The texture put me off a bit as I rather the grains be less starchy and separated as any good Berianyi should be. Personal preference here.

The vegetarian dish. Mock Mutton I believe. It should have been better but I guess this segment is still new. Good effort to make it look and taste like the real thing.

Payasam sweet (very) desserts to end my meal.

Address: 9, Jalan SG 7/16, Taman Sri Gombak, 68100 Batu Caves

Te: 03 61853790, 017 3382271

Bullfrog with Porridge - DST Restoran, Meru, Klang

2011-05-23T16:18:00.004+08:00

Kung Pow Bullfrog

Food hunting took me to Klang this time around. I do get to Klang once a while on business and frequent my regular BKT haunts, I know very little of it cuisine except for Boston Baru, which is one of my favourite. The regular eating places are more often the run of the mill types found in the Malls.

This particular shop is in the Jalan Meru area and located adjacent to the Parkson Klang. I had two friends from overseas to grace the occasion and it turned out that one of them has never eaten frog meat even though they are Asians.

The star was the bullfrog and I came away impressed. It was meaty and the meat was firm. The sauce was superior. The sweet and savoury sauce was never too harsh and overpowering. Each of the flavour stands out but never clamouring for attention. The dried chilis were of good quality imparting its spiciness thus building the flavours of an already delightful dish. This is what I like about well-balanced sauces that will ultimately bring the best out of the food. Eat it with rice or porridge and it will bring to you a hearty meal.

My porridge was done the way I like it. Thick. The rice grains were nicely broken up to an indistinguishable puree.

My sentimental favourite. Kembong was fried to a crisp and sprinkled with a generous dose of soy sauce.

Choy Poh preserved vegetables with omelette another dish from the past. Not oily (nowadays the cook understand our needs) and the Choy Poh used was not overly salty. Fantastic stand-alone eat even for those who don't eat carbo.

Address:

L7-1-27, Jalan Pekan Baru 37

Klang.

Tel: 03 3342 3933

Mob: 017 264 3319

Jessica Thompson - Another Bandar Sri Damansara Restaurant

2011-05-20T11:00:00.006+08:00

This is an underground favourite to many Anglophiles living in Bandar Sri Damansara. The name sounds right. The feel is there. The shop also 'tripled' up as a furniture and gift shop. The tables, chairs and cabinets are for sale. The artificial flowers and gifts are also for sale. There is a British air around this place. There is only a few tables available and the food was proclaimed as "Home-made, High Fibre, Choice Ingrediuents, No Preservatives, No Colouring, No Artificial Flavouring, Low Sugar, and Moist."

I find the food here has flair, the ingredients are of good quality and the owner has taken the extra mile in formulating some exquisite taste whether it is in the dressing for the salad and also the main courses.

Tip: Try out their pies and cakes.

I like their tea. It comes with a teapot. And surprise. Brown sugar is made available as the sweetener.

My chicken sandwich was bursting with flavour. The roasted chicken though was a bit over-roasted but still very solid generous pieces. And premium slices of bread was used. I can imagine it is also home-made.

The chicken chop was one of its kind and it comes with my favpurite SCS butter. One of the 'old brand' and a premium one. It was 'the' butter brand in time past time. Meat was tender and the gravy was out of this world. There was some tart in it together with the savoury touches with a sprinkling of herbs. Now what do you do with the bread except to be used to pick up the gravy! Polish the plate clean.

The Beef Lasagna shined. It was ceamy because of the cheese and compact from the generous amount of beef used. A hefty piece for a nearty meal. Bring an empty stomach.

Note: they also operate as an imsurance agent.

Address:

16G, Jalan Cempaka SD 12/2

Bandar Sri Damansara (Next to Post Office)

Tel: 03 62756755

Mobile: 0122385393 (Mark Chin)

Korean Chinese - Seoul, Korea

2011-05-18T16:48:00.002+08:00

Eventhough there is no Korean Chinese out of the Chen Kenichi (of Iron Chef fame) mould as yet, Chinese Korean food is everywhere brought in by migrants looking for the good life. Having enjoyed quite a lot of the Korean cuisine during my autumn trip, my host suggested a trip to the Chinese restaurant. Out of courtesy and also wanting to see how Chinese cuisine was morphed to suit the local palate, it was fair game to the foodie.

Ko Lou Yoke - Sweet Sour Pork - (Korean - Tangsuyuk). The batter was thicker than usual but the sauce less in abundance. It also lacked the colour that comes from adding a variety of vegetables to it. Nowadays cooks are particular about presentation and the variety of vegetables used and its myriad of colours can make alot of difference to the dish. Verdict on the taste: Suitable for local palate!!

The above condiments needs no introduction. It is almost sinful not to have them in any eatery in Korea. I enjoy the pickled radish. It has the 'out of this world' feel esp. with the crunchy texture, the tart, the sweet and the bite.

Next on the list will be its Jajangmyeon Noodles (Chinese almost the same name). It is sticky and syrupy. I thought they used the thick soy sauce favoured by the Hokkiens as its base. This bowl of thick syrupy sauce with plenty of onions is then dumped into a plate of noodles and thoroughly mixed and then consumed. I found its sauce too thick (thicker than the CCF sauce here) and too sweet. Again this is a Chinese Korean food so take my comments with a pinch of salt!!

This bowl of noodles was sweet and very similar to our local soup noodles. I appreciated the warm it gave to me esp when the temperature was dipping southwards to a single digit. The secret in a good bowl of soup noodles would be its broth.

And finally, Mand (Korean), Jiaozi (Chinese), Gyoza (Japanese) and Momo (Tibetan). I found the wrapping style unique. It definitely looked more secured and also allowed for more stuffings. The wrappings were a bit too thick and over-fried for me.

Restoran Yuan Kee - Kepong Baru

2011-05-15T14:35:00.003+08:00

Kepong is a maze. It amazes me how this constituency remains vibrant. Living mostly in the northeast and southern corridor of KL, I have missed this vibrant rhythmic beat most Kepongites would have taken for granted, esp. in the area of food. The fares here is not surprisingly very Chinese and good food are crammed into its landscape with a density that speaks of a people that are living to eat.

I was crabbing. And searching for Bee's Crabs near the Caritas Catholic Church. For one who like crabs and not having it for a long time can torturous. And I was looking for it for a long time. In the days of old it was easy to make a U-turn here and there but Kepong has grown with the times and it is served by wide roads with dividers. There was a lot more cars on the roads too.

So we settled down on a random choice. Not so random in a way because we looked for one that was crowded and next to a landmark for easy reference. This roadside eatery was packed at 7:30pm. The captain came and we asked for crabs. "Sorry we don't serve crabs." I countered, "Aiyah." An expression for disappointment. He offered an excuse, "We don't do crabs for a good reason. Crabs are to be enjoyed slowly and we cannot do it here as we have to serve many hungry souls." So it is about turnover of each table. I guess every half and hour. With up to 50 tables and from 6:30 - 9:30pm they would have served 300 tables.That is a lot of money.

So, defeated by the almighty $ and feeling famished, we asked for some of his signature dishes and settled down for the evening.

Grouper Fish meat and head in salty bean paste. They serve Grouper Fish only. I asked, "Why only the Grouper?" Tired of my questions, he shot back, "Its the best and there is no need for variety and toying around." Variety sacrificed on the altar of efficiency and ease in operations. The dish was salty and must be eaten with plain rice. But the captain was right. The fish was excellent.

"Kon Chien Har Loke" Pan-Fried Prawns in sweet sour sauce. A tad on the sweet side. But the prawns was great and the bonus was it had roes thus lending a fragrant aroma and savoury taste to the whole dish.

This was a disappointment. The Kai Lan was past its prime. But on the bright side its packed with cellulose.

Location:
Behind AMbank,
Jalan Ambong Kiri 2
Kepong Baru

My Carnivorific Pursuit - Bak Kut Teh, Bdr Sri Damansara

2011-05-14T08:30:00.003+08:00

I "mourned" the demise of my favourite Bak Kut Teh stall in Bdr Sri Damansara. At RM7.50 per clay pot it had quietly satisfied my carnivorific carnal desire for all things meat with a Chinese twist. I slipped into this decrepit shop when the urgings were uncontrollable and slipped out when satiated. There are times I felt guilty giving in to the temptations for such unhealthy food regime. Though I am also a vociferous consumer of vegetables the desire is tepid and I eat out of the need to balance my diet. Or maybe it is the act of a guilty conscience trying to compensate.

No, I don't get to go to Klang for my fix very often. In fact call it rare. But I do eat BKT in S14 occasionally with my buddies. But those days are rare now since I moved office. So back to my neighbourhood BKT. Neighbourhood is defined as within 5mins. No toll and no crossing of any highways.

I was happy beyond words when a new stall opened for business. It is manned by a jolly rolly polly young man. And with that he effectively took over the mantle as the BKT man for Bdr Sri Damansara. It is still the one and only. So its better be good or else it will be a case of so near yet so far.

So I have been eating out from his hands over numerous occasions and I am glad to report that all is well. I am safe with my comfort food for the time being. I wish him well and hope that he will stay the distance, dishing out this solid meal for the meat-eaters in this community.

My favourite BKT. The soup is in not the darkish and murky Klang concoction. It gave out a lighter herbal infused soup. Though I like the darker version this one will do.

Braised Pork in dark sauce. Unique, as the pork is soaked in a gravy. The consistency is nice for the rice and even to steal a sip or two.

This Yellow Wine Chicken is the favourite for many, man and woman alike. It is lovingly prepared with care as I usually positioned myself when seated, to face the stall.It is as though he is preparing it for his wife. Only the chicken thigh is used and the meat comes out smooth and tender. The julienne ginger is rather generous and matched well with the wine. A fantastic meal for the cool evening.

Address: Corner, Jalan Tanjung SD 13/1, Bandar Sri Damansara (same row as Maybank)
Business Hours: Open everyday in the evening till about 10:30pm.

My Second Kitchen - Restoran Madam Hew, Bdr Sri Damansara

2011-05-11T08:30:00.019+08:00

It's ok to have a second kitchen but not a second home (different from a 2nd house). My 2nd kitchen should be there for my convenience and nutritional well-being. For the dual income urban family living on borrowed time, mostly sleep-deprived, prioritising on the children's education is of the utmost importance. So the nutritional needs are most often out-sourced.

So family meals are taken out of the home. I am sure some have being caught in this guilt trap time and again as their children grew up, wondering whether we are fit to be parenting and worse still not worthy of wearing the title of "father" or "mother."

One in a while a gem of a restaurant crops up in your neighbourhood. Home-style, like mom's cooking. Menu from mom's kitchen. No MSG in the food. Minus all the unhealthy oil. Clean. And the list goes on. Many a family found safe haven here and you can see fathers and mothers with children in tow eating here esp. during meal times. The price of the food here is reasonable though sometime the portion is not big. A good bowl of soupy non-MSGed Kai See Hor Fun is at RM5.00. The price is much below that of a Cafe but slightly above that of our ubiquitous coffee shop stalls.

Tip: Try asking for food of the day that is outside their menu. Talk to Jessica Hew or any of their waiting staff.

Yummy, Pan-fried Black Pomfret. Brought back memories of my mother's signature "Chin Huk Cheong". You can almost finished eating the fish, fins, tail and all sans the spine.

Chinese Meatloaf with Salted Eggs. Heavenly though the portion is slightly small.

Dried (Kon Lo) Lo See Fun.

Pork Balls with that home-made feel. Infused with dried squid, very much like those from my favourite stall in Ipoh.

Wonderful bowl of Kai See Hor Fun. At RM5.00 eating Cafe styled, this is indeed under-priced.

Another take of the Chinese Meatloaf with Salted Eggs.

Jessica Hew

26, Jalan Damar 15/1

Bandar Sri Damansara

Mobile: 012 210 9288

Non Air-conditioned. Can be warm.

Business Days and Hours:

Tues-Sat: 10am - 3pm and 5:30-10pm

Sun and Public Holidays: 9am - 4pm

Closed: Monday

Fresh Seafood - Tanjung Sepat, Selangor

2011-05-04T08:30:00.008+08:00

A haunt for seafood lovers. Rustic with lots of sun and sand on a clear day. A sleepy hollow, coming alive only during the school holidays. The local biscuits, big dumplings and vegetarian dumplings will have to be pre-booked in order to stand a chance to taste or take-away.

My first trip was in 1993! Who can forget the 'Hor Chien (oyster omelette)' where the oysters take centre stage over the cornstarch and eggs! This trip was as exciting. Just thinking of the good food get me salivating! With good buddies the trip and food will be doubly good no doubt. Mostly good roads also make the trip a pleasure taking away the pain of negotiating tight trunk roads with slow traffic.

There are many restaurants. Take your pick. Just go for the one with the most customers. That's my advice when our favourite was closed for lunch. A tip here for those who can't resist food any food. Its the buy, buy and buy mantra one has when on holidays. There will be peddlers going around selling fish balls. Already cooked and still steaming as you can see the condensation inside the plastic bags. Tasted really good and fresh! Don't but too many as it can spoil your appetite!

The ordering part can be tricky especially the fish. Make sure that you are armed with some names of fishes to bandy around and also some knowledge on how it should be done. But anyhow fresh fish can be done just one way, "steamed"! From there the imagination takes over. "Teochew", Cheong Cheng (with soy paste), Dry Chili variant, Ginger Puree, Julienne Ginger with Soy Sauce and etc.

I was testing the waters and bantering (don't try it in the city as they can be impatient) with the "captain" and trying to dig out some information to make the crucial call. This can be a miss and hit thing. The keys are freshness, it matches with the rest of the orders (i.e. building your other orders around the fish), the size and for the pocket's sake, the price.

The proof is in the eating. Proofing whether my decision was good or off-target. Sweet to the point of being milky, just want to chew and chew to savour the goodness from the sea. The flesh was fantastically fresh. No wonder the Chinese love to feed pomfret fish meat to their young!

Unbroken chain of beauties!

When it is fresh and of premium quality the calibre of the chef can make another big difference to the dish. A tad overdone!

Fresh crabs. Would have preferred larger ones but then it is seasonal esp the ones with roes.

Mantis Prawn. Average but then this is one dish that not many can get it perfect. The batter for the prawn and the sauce is crucial.

Enough baby oysters to satisfy our cravings. Another winner.

The cook looked somewhat inexperience or tardy and it showed.

Lettuce on the side.

Our appetizers before the food arrive. Mind you do not be taken in and succumb to the desire to over-order.

Middle Eastern Restoran Al Diafah - Seri Petaling

2011-05-02T12:45:00.004+08:00

Unthinkable! A 5-lot Middle Eastern restaurant tucked in the predominantly Chinese Seri Petaling. To emphasize this, it is situated directly opposite to Kam Lun Tai. Some Saudi with deep pockets has bought into KL real estate much like the Sheikh that bought Manchester City, but on a much larger scale.

The restaurant is well appointed and the furnishing looks opulent with lots of wood, glass and mirror. The dining area is on the 1st floor (Grd Flr is used to sell Middle Eastern products esp foodstuff) and the windows were all but removed to allow the air to circulate and a meal with view esp in the evening when the sun is going down. Highly recommended to call ahead and make a booking for a table with a view.

We have a small cross-section of Al Diafah menu and came away impressed. Expect quality cuts for meat, usage of healthy olive oil, good spices and fresh ingredients. The diners includes Middle Eastern families and the local Malay and Chinese.

The 3-lot Al Diafah and ...

The other 2-lot a few doors away and where the restaurant is situated.

Table setting with quality utensils and a very solid table to boot.

Great view and airy with the shutters up. No brick wall and glass windows to impede, giving us sense of spaciousness.

Still very much empty at 6:30pm.

Their common bread, eat it with their meat or dip it in the creamy dressing/sauce. Slightly sweet.

This Mendy rice is cooked to perfection. Each grain stands on its own. No starchy feel. Fluffy and buttery. Wow factor is strong.

This Al Diafah rice is long grain. Evoked the 'oohs' and the 'aahs' as the Malaysians have been suffering silently being foisted with low grade rice. With fried shallots and raisins. Kind of like the Berianyi rice.

Attention given to the cutlery.

Salad. The range were limited but then it's fresh looking and tasting. Average.

Falafel is as Middle Eastern as it gets. A mix of chickpeas and fava beans and deep fried. Very similar in taste and texture with the Indian Vadai.

Rice wrapped in Grape Leaf. A Mediterranean food, rice is cooked wrapped with this imported leaf with lots of tart coming from tomatoes and lemon. The leaf is part of it and please do not remove it. Excellent as starters to get the appetite going.

Condiments with onions and cucumber.

Mix of tomato condiments. My main complaint. Where was the mint leaves and also sauces!

Mouth-watering BBQ chicken, with lots of onions and herbs. You will ask for more.

The star was probably these lamb pieces. Succulent and its quality shined through. Well marinated with their spices and very good.

Date Juice. Longan-ish in taste and naturally sweet. A great Middle Eastern drink.

Wrapping up a slow leisurely evening with a cup of coffee done Arabian style.

Address: 43-45, Jalan Radin Anum, Seri Petaling, Kuala Lumpur.

Tel: 03-90596237

Business Days and Hours: Open 7 days a week from 12 noon to 12 midnight.

Macarons - Pierre Herme, Paris

2011-02-21T20:11:00.009+08:00

Macaron in a pack of 7. Infiniment Caramel, Menthe Fraiche, Infiniment Chocolat, Rose, Mogador, Chuao, Creme Brulee, (Flavours - from top to bottom)

I have resisted eating macarons since they became a celebrity of sorts sweeping around the world. The pastel colour often turned me off. I prefer the normal limited range of light brown to chocolatey tone that I am used to. Further, I thought it was expensive. But then I would not reject an offer if it comes from Pierre Herme that is if I am not paying the Euro 2 - 3 for each 'cookie' that is just 1 1/2 inch in diameter. One can probably get half a kilo of local biscuits with that kind of money.

Beloved and often 'copied' by established baker and the person-in-the-street, it comes with a crusty exterior and soft, yielding and often chewy texture. Depending on the flavour it comes in sweet, sometime sour but mostly felt rich and milky like ganache and jam should.

My wife came back with these from Paris esp. for me. Am I singing the praises? Despite the shocking colours and its small stature, I must say that Monsieur Herme has taken the mundane chore of baking to greater heights but not great enough for me to sing. It tasted great though. It's texture is a mix of the smooth and rough, crisp, soft and elastic. The flavours within the fillings can range from the chocolate, berry, fruity to even green tea!

Farewell to my favourite Nyonya - A memorial

2011-02-18T12:01:00.003+08:00

The versatile Bunga Biru or Bunga Telang - the flower is used to get the blue hue in the nasi kerabu, blue pulut etc.

Another year has gone by according to the Chinese lunar calendar. It was another CNY trip to Penang, a pilgrimage that I have made every year since 1987. I have always looked forward to these trips as I have great in-laws, great friends from my wife's side and Penang’s food to make my stay enjoyable.

This year's trip was very different as my wife and I missed a very good friend who passed away not too long ago at 49 of an heart attack. She was a rugged lady that enjoyed the outdoors. She has trekked various hills and went on exotic trips.

Now a familiar face is no longer with us. We have never failed to visit one another homes in Penang and I like food prepared by her. Simple kuih-muih (desserts) to sophisticated Penang Nyonya delicacies. She was also a great cook. Obviously the culinary skill was passed down from her grandmother.

I thought her passing away hurts my wife a lot as they were close. They went on holidays together with their families (many times 3 generations were in tow) to Cameron Highlands, East-West peninsula, Bangkok, North Thailand and U.K. I believed they could and intended to grow old together. I was an outsider 24 years ago when I visited my wife-to-be hometown. My favourite Nyonya came and checked me out. After all my wife and her were buddies from school. I was treated to one of Penang’s best lobster dish in Teluk Bahang aka “End of the World” (now no more in existence) and from there, was included into their closely knit friendship.

Through the years she had introduced me to some of the best Penang food. Seafood in Bukit Tambun, Teluk Bahang, Batu Maung, Teluk Tempoyak. Best Laksa in Balik Pulau and the list goes on. One evening she brought five huge grilled mud crabs from Batu Maung restaurant to my in-laws home. She knew I like these. It was the best of the crop as these crabs were packed to the brim with roes. No kidding, every nooks and corners were filled up. I had one and was totally satiated.

She was also instrumental in educating me especially on some of the great Nyonya kueh and dishes which she will personally cook. Who could forget the milky texture and melt in the mouth pineapple tart. The kuih kapik and numerous other kuih.

I visited Nyonya's mother 2 weeks ago. I took the opportunity and went across her house to an empty piece of land where I took some shots of the “bunga biru” she pointed out to me two CNY ago. It was upon my enquiry where the blue colour of the blue pulut (glutinous rice) came from. The shrubs were still there, very much alive, the flowers in brilliant blue. A reminder and a memorial of her zest for life, diligence, kindness, generousity and loyalty. Rest in peace.

The blue pulut (glutinous rice) and kaya (coconut milk jam) made by my favourite Nyonya. A beautiful and tasty combination.

Yogyakarta Food - Mbak Eko

2011-02-14T20:33:00.001+08:00

This is the best of the entire meal. The picture tells the whole story. Grilled to perfection.

The name of the restaurant 'Mbak Eko' sounds like 'Empat Ekor'. There are many of these scattered around the city. It is the equivalent of the Malaysain "tai chow". If I am not mistaken 'Mbak' is the Javanese word for 'older sister'. The 'm' and the 'b' are consonants blends and can be heard individually.

The food in Jogjag is different in taste from back home. It is to be expected as the sauces used are different. Beyond that the degree and proportions also differed. The most exciting part to the local cuisine will definitely the varieties of chili condiments to complement and to bring out the best in their food. But alas my stomach is not too fond of it.

This is a local fish in sweet and sour sauce blended with some eggs and also corn starch reminding me of the Chinese food back home.

Deep-fried sotong in batter. I like the sotong to be tender and not overcooked. The batter should be salted and pepperised.

Local masterpieces. Tofu and tempe. Fermented soy beans (tempe). Sour and firm texture. The tofu was excellent.

The style is decidedly Indonesian Chinese.

Overcooked to me but it was the norm for my friends.

This alpukat or avocado with chocolate is too tame for me in comparison to those I got in other parts of Indonesia.

Super Tanker - Lip Sin Hawker Centre, Penang

2011-02-10T12:10:00.002+08:00

This year must be a good year for Penang. There was a perpetual line formed at Coffee Bean in Queensbay Mall. Mind you, these were not just young people. The entire spectrum of the demographics was represented. The Mall was jam-packed. Traffic were crawling and I packed far from the epicentre. The night scene was equally festive. The sliver of land between the mall and the sea has a long column of stalls selling a wide variety of food and stuffs. The Bayan Baru/Batu Maung seaside is devoid of traffic and is quite unappetising compared to yesteryear. The crowd, hawkers and tourists move on to better grounds.

Even at SuperTanker, the Char Koay Teow had customers crowding around the stall waiting for the orders. Sorry no service to the table. All disposable. Cash on delivery at the stall. At RM4.00 a plate during festive season is pretty reasonable after all the plate of noodles is comparable in size and substance with good ole KL servings. For the critique on the taste - read on.

My cuppa of milk tea. Ahh.. a bit too sweet, though taste-wise pretty good.

The CKT was average. I was happy that it was not oily. The ingredients were all there in sufficient quantities. But then my wife, a Penangnite, reported that it was mass-produced - a few plates at a time. That figured. I joked that we should ordered a plate that had to be done on its own - like a mixed noodles plate of beehoon, mee and koay teow!!!

The curry's lemongrass shined through. The fragrance tingled at my nostrils. I was won over. The curry paste was quickly stirred in and the milky soup turned fiery red. The onions, ginger, chili and garlic did their job and voila a small masterpiece. My grouses - the chicken was served in chopped up bits, not whole, and the serving was small.

But I was shocked at the small size pan mien at RM3.00. There was no meat, my son informed me. And I had to ordered another bowl of curry noodles for him. Moral of the story - be forgiving, after all its new year. They must have ran out of ingredients.

Peel Road - BBQ Pork and Braised Pork Knuckle

2011-02-08T12:57:00.007+08:00

It's 1:30pm and the food was disappearing fast. Opens at 11:00am until sold out.

One of the coolest CNY, weather-wise. Mr. Sun did come back with vengeance on certain days. But then it was pleasant year. But I must sympathatise with my friends in Segamat and other areas affected by the deluge of rainwater, it must be a demoralizing CNY. Speaking with a friend, he told me that they were better prepared than the last big one in 2006 and 2007. To him it was an inconvenience. The triumph of the spirit.

And surprise, surprise a sedentary drive home for those moving out of KL on Tuesday and Wednesday. But Saturday and Sunday were quite bad esp Sunday. Those who left after 1030am or 11am from Penang were in for a horrid 12hours drive where one can complete the journey in 3 1/2 hours during normal days. I left for Penang at 1015am Sunday and was safely home at 415pm. I was fortunate to have push for a slightly early drive home.

About 2 weeks ago I was at Peel Road on a lazy Sunday afternoon. Spoilt for choice - they have YTF and a host of other food. Peel Road is known for its car workshops and the food stalls. Everyone of them merits our customs as they have proven themselves over time and deserve the accolades especially when serving the discerning local residents for so long.

We ate at a decrepit stalls. It was packed to the brim and we were sitting at the worse possible place available. The sun was shinning.But the food was great!

Part of the food chain in Peel Road. Excellent Tofu Far to start the meal!

Simple condiment and a bowl of soup to accompany out meal.

Melt in the mouth Char Siew (BBQ Pork). Well caramelized 3-layer goodness.

Another melt in the mouth dish. Braised One Bone Trotter.. Gelatinous skin and super soft and velvety layer pork. Should I say suck-it-in goodness.

Healthier favourite and crowd-pleaser. Roast chicken. Cannot get it wrong order.

And for those spicy food lover. This sweet and sour sauced Tilapia has well-textured and firm meat. A definite recommended order.

The aftermath! A total wipe out.

Peel Road.

Chuan 100% Klang Bak Kut Teh - SS 14/2 Subang Jaya

2010-12-16T08:48:00.004+08:00

Can someone count the number of BKT shops in Jalan SS14/2, Subang Jaya ? This is the third shop that I had patronised. The others are Yu Kee and Chuan Chiew. The unique dishes from this particular shop are their Curry Shark and Teochew Shark.

Klang Bak Kut Teh was the food for fishermen in yesteryear. Solid lean meat for the muscles, fat for the chilly mornings/nights and herbs that promote the general well-being of the person. How's that! With the shark on the menu it may just remind the consumers to credit the fisherman's community that roll out the BKT so that they can eat it to live and fish. Now BKT is a favourite of the carnivorous urban dwellers pigging out at BKT declaring their intention that they live to eat, adulterating the altruistic intentions of these early pioneers.

Curry Shark. The meat was soft and may have been overcooked. Part of it kind of disintegrated to thicken the curry gravy. The taste was great but could have been better if the shark meat were firmer.

BKT Innards. The soup is dark and murky but not too herbal as many detest it.

Crullers. Favourite addition to the rice for those addicted to carbohydrate .

Classic BKT.

Braised Trotters. Great with plain rice. The gravy was fantastic.

And for those who like Chicken cooked in wine.

Restoran Chuan 100% Klang Bak Kut Teh
66, Jalan SS 14/2
Subang Jaya

La Casa - Desa Parkcity

2010-12-13T15:13:00.007+08:00

Christmas is around the corner. Desa Parkcity's Waterfront has the outdoor space to put in some decor to liven up the occasion. It is wise to leave open spaces for harried and hassled urban folks to luxuriate in. Beyond the Waterfront there is another huge park for people to indulge in whatever recreation they fancy in. Its a nice place to bring guest for a meal and a walk especially in the later part of the night.

We had dinner in La Casa a western-style outfit. Generally the quality of the food surprised me.

Fancy root beer to titillate the palate and empty the wallet. But then this bottle was really solid in the taste department.

Pumpkin soup. Wholesome but then I will go for mushroom or oxtail soup anytime. Pumpkin is a neutral, lose its character vegetable and is used as a food conditioner or combined with some really strong ingredients. Again why did I order this?

Greek Salad was kind of disappointing compare to the price paid which is near to RM20. Portion was small and the fetta cheese is not up to mark as it was a bit hard for my taste. I am not expecting a mozzarella but then cheese shouldn't be that hard either.

This clam dish was good. The cook's handling of it was perfect. Juicy clams were the outcome. The sauces were not overwhelming thus we were left to enjoy the natural taste from the product of the shell!

This salmon ravioli swung to the other extreme in terms of taste. It was very creamy. I wondered whether Gruyere cheese was used. Those cheese shavings were grainy and a bit unusual but a brand new taste for me!

Tuck Kee - Pasir Pinji, Ipoh

2010-12-02T06:55:00.007+08:00

Renovated in excess of RM1mil, with a "stainless steel" kitchen to boot, Tuck Kee is ready to take on the bigger boys like Overseas and Mun Cheong. They are not exactly fine Chinese dining yet, but getting nearer. With the renovation I would expect a better ambiance and that would include "spaciousness', but alas it was not so due to the crowd on a Sunday evening. In fact, tables also were set on the five foot way, coffee shop style. Back to old days, where business any which way takes precedence.

But then I would not take anything away from their food. A little bird with inside knowledge told me that the boss' sons are supervising in the kitchen with hawk-eye keenness, making sure that good food will continue to roll thus ensuring good times for the days ahead.

It was packed to the rafters despite the heavy rain throughout the day. So having a reservation is definitely a big plus point. Service was brisk and the cacophony of happy voices resounded through its halls. That's Ipoh for you, a big village, may I say, and the people still taking time, pausing, talking, connecting, and what I like most, eating. Bon appetite!!!

Huge platter of free range Chicken with ham slices. Drizzle with lots of oyster based sauce it came a tad too salty. I expected the skin to be yellower. But still it was the meat was great. The crunchy "kai lan" vege was a good choice instead of the usual cucumber.

The surprise was a plate of ginger in oil with an innovative twist. Pandan leaves were added giving rise to a slightly sweetish perception. The fragrance was just great.

The roast duck was run of the mill average probably it was getting late. I thought the best time for their "roasts" was earlier.

This plate of "ying and yang" steamed and pan-fried cod fish cost an arm and a leg. The natural sweetness and tender yet firm and smooth meat were pleasant enjoyment for all, young and old.

Do not dismiss this claypot pork trotter by the look. Yes, its all chopped up and its messy. But the taste was out of the world. Every tiny bits of meat were torn off the bones. Marinated and infused with a subtle yet discernible mixed of cloves, star anise, cinnamon, pepper and fennel seeds.

Yam and Belly Pork. Slightly salty but then it should be eaten with lots of rice. But given the new generation it is best to reduce its saltiness. The yam were so good and "powdery" to my taste. Kudos to the purchasing team in getting good ingredients.

Salted vege Belly Pork. Another classic. Meat was probably pan-fired skin-side till its crackled and then braised to perfection.

Great claypot of deep-fried tofu. Ipoh has the best soy-bean products by the way.

Vegetarian platter.

Chinese spinach to round off the meal.

1, Jalan King, Off Jalan Pasir Pinji, Ipoh, Perak.

Tel: 05-255 3870

Merapi Aftermath - Yogyakarta

2010-11-27T17:43:00.005+08:00

The hot ash cloud from Merapi eruption came at 200km per hour. It was a good thing they had an 1 1/2 hour warning to evacuate. The chief's son went back for his documents and was not heard since presumably killed by the heat radiated from the hot cloud. It was very certainly hell on earth. Destruction was wreaked on the land, trees, farms, animals and humans. Even the revered spiritual keeper of Merapi was not spared. It was a day where hell was let loose. The land was scorched land.

I tried to go in earlier but the flights were cancelled, but its never too late to be of help. I was taken in by the local headman through the roadblocks using small paths. We got as near as we can. If the locals dare not go, let's not push it, thus stopping at the 7km mark. Beyond and nearer to the volcano, more destruction beckoned. By then I have seen sufficient desolation for a day.

The relief work was well undertaken by the government and NGO. After a month all will be back to normal and those who have lost their houses, land and farm may be left to fend for themselves especially those that are in remote areas and well away from the glare of publicity. Temporary housing whose lifespan is between 2-4 years is need for those who have lost homes as they cannot stay too long with their relatives. And hopefully funds were made available for them to rebuild.

Windows and glass broke and exploded at the great heat. Furniture inside the house was 'cooked'. Trees were swept down.

These yam plants sprung back into life a few days after it hot ash 'rain'. So will the Yogyakartans. They have returned from the dead after the 2006 earthquake.

A solitary bamboo shoot springing into life. Speaks of the resilience of humans.

The streets were empty and businesses were shuttered. This village was just 1km away from destruction.

Evacuees living along the corridors of the stadium. More were housed in community halls.

Lining up for a bowl of instant noodles. The government, private sector and NGOs were quick to help out in the recovery and relief. The evacuees needs were taken care off.

The ash dumped by the Merapi went upward and then fell from the sky and settled on the fronds the palm trees like these coconut trees in the picture. As more fell the fronds bent downward at the weakest point. The trees will take some time to recover.

Bebek Goreng - Yogyakarta, Jalan Gejayan

2010-11-26T18:22:00.006+08:00

Local Indonesian ducks deep-fried to an incredible crispy and aromatic finger-licking goodness.

It was the worst of times again for Yogyakarta. Coming in on the back of the 2006 earthquake, I wonder what will the Merapi eruption do to the psyche of this city and its vicinity. Already hotels are badly hit. Mine was run by a skeletal staff. The rest were told to take a month off.

Despite the severe difficulties, the people still have the time to laugh and talk. I was almost at home when I found myself amidst rolling "rrrrs" and a genteel people. Yes, the locals here are really soft-spoken. My first trip to Malioboro in 2006 was quite something. Buying stuff was a pleasant experience. No hassling and hustling.

After the work rounds and appetite whetted we headed for Jlalan Gejayan for lunch at H. Slamet Bebek Goreng (deep-fried duck). These ducks comes in small sizes almost like the ubiquitous spring chicken.

Some feathers remained. Pull it out and enjoyed the crispy skin.

Sambel Korek. Chilies cooked in oil. "Korek" means to dig it up. This is not a dipping sauce but one that we are supposed to dig up the chilies with the meat. Caution - extremely hot.

Customary cucumber and singkong (tapioca leaves).

Kunming Food Part 2 - Fiery, Oily and Exotic

2010-11-23T18:48:00.006+08:00

Another dinner but the same type of food. Just that these were ordered by locals. The food were fiery hot, very oily (reflecting the host as generous and hospitable) and exotic. Diverse kinds of hot peppers and chilies were present in the food. The oil were omnipresent. It sunk to the bottom when it is heavier and float to the top when it is lighter. No wonder a friend who have stayed there for 15 years had a triple by-pass recently.

Business was brisk and by the time the food came it was twilight or the sun sets quickly over here.Eating utensils were sterilised and cling wrapped for hygiene. In this way there is no incidences of water slopping around at the bottom of the bowl. An improvement of sorts.

Feast your sight on these.

Bamboo Worms and Crickets!

Deep-fried small fishes.

Pepperised steam fish. My goodness, I have to get through the gauntlet of all manner of peppers and chilies.

Lovely chewy mozzarella type texture local tofu.

Three layer Pork caramelised with local sauces.

Look at the large round peppers! Intimidating and fearsome. I forgot about the food at hand.

Toothpick chicken. Marinated with loads of spices! Really good.

Tender beef with local vegetables.

Tuck Kee - Pasir Pinji, Ipoh

2010-11-21T22:18:00.002+08:00

Mixed plate of the famous Roast Pork, Roast Sausage and BBQ Pork.

I spent alot of my holidays in Pasir Pinji during my Primary school years. Tuck Kee is just a short walk from my grandma's house. There is a perpetual line waiting to purchase the best cuts from the roasts on offer. Pasir Pinji being a new village was a hotbed for Chinese food. As new villages evolved from a British strategic plan to counter the communist into centres for cottage industry, the food variety and sophistication also improved with the greater purchasing power.

The roasts were excellent. Pork belly with the right mixed of lean and fat roasted to perfection. The sausage was supple, tasty and and not dry like most sausages I had eaten. The juices could be savoured best when moist. BBQ pork were made with leaner meat. The caramelisation gave a better chew and texture. Marinaded well but not overwhelmingly sweet. Put this trio together and one will get the "ohs" and "ahs".

Salted Chicken. Great texture. Chewy meat made us to take the time to masticate. That's where the juices were tasted to the fullest.

What a perfect combination! French beans with big dried prawns. The salt from the prawns never tasted so good when eaten with the crunchy French beans.

Fish Fillet with spring onions were lacking in taste. I thought it was difficult to deal with fillet that was not of good quality. When the meat is bland no amount of marinating and sauces will make the fish taste good. The spring onion were over-fried. The chef took it out from the wok more than a tad too late.

1, Jalan King, Off Jalan Pasir Pinji, Ipoh, Perak.

Tel: 05-255 3870

Hiestand Swiss Gourmet Bakery - Bangsar Village

2010-11-15T14:00:00.002+08:00

Imagine living next door to European bakery. Waking up to the smell great bread and pastries. This is going to be heavenly to all except probably the baker. Hiestand is a big-time provider of deep-frozen convenience bakery products. So, my take is that all their products are either raw or in different stages of being baked/finished. The final stage/s is finished off in the oven at the outlet. Their subsidiaries are found all the way from Europe to KL. And that leads me to think why they are having a bakery and cafe outlet - a downstream activity? To test the Asian market? I understand there is another one in Mont Kiara opening from 7:30am till late everyday. Online info for these outlets is scarce.

I was there with a friend catching up for a good 2 hours for tea. And I am taken aback by the steady stream of customers coming in. Most were "to go" customers. It seems to me that up-market Bangsar demands high-quality products and there is space for a few more of such.

Pretzel and Green Tea

This is (I think) a Lye Pretzel - Chewy, Hard and Savoury type

Scone - Crusty outside and soft and moist inside. Like some people hard outside but soft within. Get to know them and it will yield good results in friendship!

Croissant was so pleasant, big, soft and like those I had in Europe that I have to take-away one for my son.

Strudel Apple. And many more bread, baguettes, rolls, buns etc. I can wait for another trip.

Kunming Food - Oil and Fire

2010-11-12T14:45:00.002+08:00

Sitting on footstools made from straw is not exactly what I am looking for in a restaurant in a proper neighbourhood. The proper tables and chairs were within this large eatery. A decade and half ago I ate the same type of food albeit with fewer dishes and paid 15 Ringgit for 6 people and came away holding my belly.

Kunming is much different today. Roads were paved with granite slabs. Banks were equipped and service great. Supermarkets were stacked with products. There were depth and width. I remember how empty and lack of variety the shelves were in Guangzhou when I was there in 1995.

This time I had no time to re-visit their lakes, Stone Forest and beautiful gardens. But eat I must and here are some record of it. The food were no different from those I ate in times past. It was all fire and oil. Spices and lots of oil.

I am not sure about the unhealthy use of oil but the spices part are legendary in Kunming. All kinds of chilies and spices adorn their food. Fat, thin, fresh, dried, etc. The oil probably came from Chinese cultural and social understanding of oil. Food without oil is a disrespect to the guest. It is also a means to flaunt their means as oil was expensive in those days.

Ordering Station - Open menu. Point and choose.

Spicy and pickled.

All manner of soups for orders.

Trays of local delicacies. Don't ask me what's that!

Customary local Soy drink. Served to us like tea.

Short grain rice. A boon to all Malaysians accustomed to bad rice.

Anyone recognised this bean. No prizes. Good stuff eating it fresh rather those fried ones from the Kacang Putih seller.

Stir-fried Bittergourd slices.

Water Spinach or Kangkung.

Eggs with Tomatoes anyone?

Another vegetable dish which I can't name.

I thought this was a mushroom dish.

Kunming Pancake with some tubers and flour. Fantastic texture, feel and taste.

All their soups were bland. This Spinach Soup has zero MSG I presumed.

Customary Spring Rolls.

Beef.

Fish done Kunming Style.

Local Tofu with great texture. Its chewy like mozzarella cheese.

Porky dish. But then where's the spicy and oily stuff. Next change. This was ordered by my western friend who had a triple by-pass not too long ago. My next meal were ordered by the locals and the food was ready to send me to the bin.

Isaan Thai Food - Bangkok

2010-11-10T12:45:00.003+08:00

Thai Steam Boat - Clay Pot and Clay Stove

The Isaan people are hardy, being conditioned by their less than fertile land in the east. The poor land make them even more spirited! Westerners love their the Isaan ladies. Strong-willed and with a tanned complexion. Their man can be found in Muay fighting rings.

Isaan migrant workers have gone far and wide looking for jobs. In Bangkok they live in ghetto-like enclaves making a living. I like their food. Who can forget their "Kor Mu Yang"? BBQ Pork Neck. Gai Yang, Som Tam, Sticky Rice etc.

Lots of Thai Basil, Water Spinach (Kangkung), Glass Noodles, Cabbage and Egg

Seafood - Simple, fresh and cheap. The soup base was out of the world but very Thai. The basil leaves lent an aromatic air to the soup. Great for a wet and cool Bangkok night.

The Sticky Rice. Solid foundation for the workers' breakfast in preparation for a hard day's work. I like it as it is unlike Malaysian varieties that sticks to the fingers like a leech. The Thai varieties leave no traces of carbo even though I was using my fingers.

Simple Thai Sauces. One can mix and match which I do not fancy. I prefer the food to speak for itself. So I use sauces sparingly.

BBQ Pork Neck - Juicy, slightly fatty mixed with firm lean meat bbq over an open fire to perfection - the Isaan way.

The Thai Salad. Chinese Celery, Chilis by the tonnes, glass noodles, lots of lime juice ....

BBQ Chicken Wings - Isaan way .... When will be my next trip?

Korean Bento Set - Corporate Korea

2010-11-08T16:25:00.002+08:00

I was surprised that Corporate Korea can be that practical. Bento set for lunch. This one is not a small fry. They are a market leader and have received numerous awards for their products.Everything is efficient and clinical. And that includes the food in the Bentoes. Wine was classical but their "miso" soup came in a plastic bottle! Like those cough syrup that comes from the hospitals.

Bento set are similar to airline food. It comes organised and compartmentalised in cups and bowls in a tray. I like airline food not for the taste that much but more for its organised state! So I would be taking to this set, hook, line and sinker.

The food tasted good, felt fresh and pleasant to look at.

A look inside! What's in it for me.

Banchan and Mains packed side by side.

Mains - Shrimps, Eels and Salmon.

Banchan - Kimchi, Radish and Spinach.

Anchovies, Pickled Radish and Eel.

Salmon, Swordfish?, Egg Roll.

Fruits.

Soon Fatt Restaurant - Ipoh

2010-11-06T10:40:00.004+08:00

This 3-Layer Pork was a good eat. No porky smell. Meat and its simple soy based marinade shone through. Firm enough as to not fall into bits, but not chewy. The fat goes rather well with the lean meat as it was optimally cooked for the right texture. Not oozing with lard and also not too hard to give the queasy feeling.

A quick run to Ipoh and usually part of the incentive is getting to once again sample the Cantonese cuisine there. Soon Fatt is located at Jalan Seenivasagam an important food street in Ipoh. A lot of good Cantonese food can be found there. This is a proper restaurant, two notches or three it would qualify as fine dining.

The food is up there. Good enough but not getting us into the stratospheric realm. But then good food can be found almost anywhere in Ipoh and in the most unlikely places, like under the big tree and next to the tree roots!

I was just wondering when has these garlic bits play an important part as a condiment in our food in Malaysia. Feel like quite Shangdongnese and Korean.

These bird-eye's chili is there for economic reason. It's much cheaper than normal chilis like we use to have.

A cup of tea to accompany the meal. I hope it will not be replaced by wine anytime soon.

Cod Fish. Crispy exterior but a firm yet soft flesh. A good cooking technique. Soy sauce was of premium quality.

Belly Pork Claypot with Salted Fish. Richly flavoured but lack the caramelisation. Rather wet for my liking. Taste was fine. The cook took it out too early from the fire.

Tofu as usual, was very good. All Ipohans are tofu connoisseurs as they thought they have the best.

Sweet Potatoes Leaves for Vegetables.

42, Jalan Seenivasagam, Ipoh
Tel: 05 2436864
Opening Times: 11:00am - 2:30pm and 5:00pm - 10:30pm

Marco's Pizza has some good stuff going!

2010-11-04T19:05:00.002+08:00

The gaudy and oversize signboard led me into a equally garish interior. I would not have gone in on my own if not at the insistence of someone who said it has got some good food. It was a lazy afternoon and they have some young people inside and having a good time at that. To be fair they have some good fares and a good menu. The staff were helpful. But the price was on the high side.

Will I go back again? Yes, especially for the Squid Ink Pasta with some oversized Shrimps. The pasta was al dente and texture felt good and smooth. The pasta held its own and had enough body to satisfy any pasta lover. The blended tomato puree was coarse and the garlic bits can be felt throughout. It was sauced with Napolitana, light cream and Parmesan cheese. I liked the texture of the sauce. Full bodied with a raw edge. And best of all it was topped with 5 big prawns.

Squid Ink Pasta with Shrimps

The Ravioli in cream sauce with mushrooms and chicken fillings was forgettable. I tried it and immediately gave it my thumbs down. Limp like the languid afternoon. The dough used was not right. The skin was sticky and losing its form and also shedding part of its dough into the sauce. And the fillings - nothing to shout about.

The Ravioli in cream sauce with mushrooms and chicken fillings.

Tiramisu - it was an enjoyable treat.

Creme Brulee - Has the look and torched to my liking. The texture was a bit too rough for me. I still prefer my Chinese Egg Tarts for now.

Marco's Pizza (Opp. Kelana Jaya LRT Station)

81-85, Jalan SS 25/2

Korean Fast Franchise Food - 3 Layer Pork

2010-11-02T13:23:00.002+08:00

This particular chain of restaurants uses an "old mama" icon as its mascot. Who can dispute mom's cooking? The food is really good even without the MSG and its served with great speed. So sounds like mom right in at least these two aspects! I was told this chain as 400+ outlets.

The Banchan and Sauces - Simple yet authentic, well its Seoul!

Daikon chilified!

KimChi - Goodness its really spicy.

Tofu in its spiciest best!

Short grain rice which is difficult to get in Malaysia.

Raw Green Chili and Garlic to accompany the already spicy Banchan.

This is a real surprise - Cincaluk sauce. Check out the tiny shrimps in fermented sauce.

The regular fermented soy beans and chili sauce.

It should be the season - the last leg of autumn, the cold is setting in therefore spicyfood is the order of the day? Tofu soup dish! Individual set.

The 3-Layer-Pork Set.

3-Layer-Pork

Kunming, Yunnan - Food of the Common Folks

2010-10-26T08:30:00.002+08:00

A leisurely afternoon. The weather was balmy and all things were nice.

The highlight of any trip to Kunming, China will be the weather. This is the place of eternal spring i.e. whole year round. Temperature is mostly in the fresh low twenties no matter what as it is situated 6,000 feet above sea level. The challenge will be perhaps the food esp. for me as I don't take spicy food on the road as it upsets my stomach. The other is finding villages to roam. The pastoral life is being driven further and further away. My first trip here in 1995 was not so. Villages were plentiful and close by the city. Today huge multi-lanes highways are pushing development further and further into where once were the simple and agrarian life-style.

The village community hall made from mud and sun-dried mud bricks.

Old and also some new buildings in the background with farms in the foreground.

Mustard vegetable

Drying corn - it is used to feed livestock!

Food for the simple is usually lots of vegetables as it is found in abundance. Here we had Chinese celery, onions stir-fried with some sliced pieces of pork. And this was the only dish with meat.

Carrots and celery stir-fried with some dried chilis.

A type of melon (hairy melon) julienned and stir-fried!

Pumpkin soup. Their soups are rather bland as I experienced this again and again.

This was the 'killer' dish at least to me. Pickled and spiced to the hilt. It is good for eating with white rice! Look more like chives to me.

Tapas and Paella - Fitou @ Desa Parkcity

2010-10-07T17:40:00.003+08:00

Going for the Spanish Tapas and Paella was the wisest decision we made. For starters or "for tapas", we started our meal with a variety of their starters. By gosh - it was so good, rich and well-flavoured and subtle when needed esp. with the escargot. Try not to ordered what they recommend as it is usually expensive. After 2 trips we kind of knew better. Casting caution to the wind we had the following - Sausage with Bacon Wrap, Calamari Tossed in Olive Oil and Wild Mushrooms.

Fitou is big on indoor dining and also has an al fresco area facing the stream, lake (to the left) and also a wide expanse of landscape grounds. The only blight is the car park further afield. It is a necessary evil as the car park in front is always full in the evenings as more and more houses are coming on stream.

Indoor Dining - Warm and cosy from a lots of wood. There is a collection of wines for those who want to 'complete' the meal. The bar is on the left for those who feel and want to get 'alcoholated'.

Subtle Escargot in Garlic and Olive Oil - 6 pieces (One in each depression cooked in a porcelain contraption).

I like Calamari grilled. But this one is better. If 'grilled' is the 'Yang' this is the 'Ying'. Subtle again the soft and tender forms accentuated by the simple uncomplicated taste.

For those who like strong tasting and smelling stuff. This is the one. Don't miss it. Caramelised with lots of marinade. The fat from the bacon lent a helping hand in lubricating and imparting the smoky feel. Great tapas!

Fancy the slight bitter giveaway from the wild Mushrooms! Lots of garlic and sauces. Suspect local sauces were used. Who cares, taste really good.

Seafood Paella. The base was a bed of 'Bomba' short grain and stubby rice. It is famed for its absorption power. The sauces had no chance. It transformed us back to our kid days where sauces and gravies were a must for the rice. Not all the came out good though, the chicken drumlets were hopeless and marred the dish.

Meatballs and spaghetti for the hungry and carnivorous.

And those who wanted a vegetarian start.

BellyGOOD Three Heavenly Kings - Mentari Sunway

2010-10-04T15:38:00.002+08:00

Pork Knuckle - tender, pull away easily, crisp skin. All that I could ask for is embodied in this chunky piece.

Good western-style restaurants serving pork is a rarity nowadays. Surveying the blogs dedicated to food, there is only a handful that is worth a visit. I wanted something big, solid, unplugged where I can have a go at it with gusto. Bellygood was blog pretty extensively last year. Last year, my better half did 'tapau' some food from there for our consumption. TBut this time its for real. We went for the jugular i.e. going for those that are sinful, lard-laden, chunky, carbonised and caramelised.

Another look at the Knuckle.

Pork belly, three layered pork. Nicely caramelised with the interaction of fat and syrup it was both flavourful and aromatic. The meat was firm but tender.

The pork roast. Minced meat wraped in pork belly. Layer after layer after layer.

A nice way to end the meal with these Portobello Mushrooms. Lots of cheese, ham and a big piece healthy vegetable!

Different Faces of Genting - World Club, First World Hotel

2010-09-18T14:02:00.003+08:00

1. Genting Highlands at midnight shot from the World Club Room in First World Hotel.

A series of 4 opportune shots depicts Genting Highlands in my opinion at its different best. I have 'trekked' up there numerous times for various reasons and find it mesmerising and enthralling. Probably I am still a Peter Pan at heart. In my first trip in 1982, I literally ran into the washroom at regular intervals because of the cold and used the hand-dryer to warm myself up. Twenty-eight years on Genting has prospered.

Most of Genting's buildings, renovations (Choung Sau - literal translation into Cantonese means "the banker wins") and constantly improving itself are more for maintenance and business growth. Not anymore! Down south in Singapore there is a clear and present danger of its 2 latest casino siphoning off the region's gaming players and tourist. Resort, Genting and Highlands Hotel is under stage by stage renovation towards the end of the year.

2. At 7:30am with the sun rising and its warm orange rays smacked on the face of the buildings!

3. At 8:30am, the sky reached its bluest best with the reaching an optimum angle. This shot is almost post-card perfect if shot with a good DSLR.

4. At noon and in just 12 hours it makes a 180 degree retreat and it is at its misty best, looking at the 'bright' side. This is what Genting is known for 'Wan Tant' or 'at the the top of the clouds.'

I enjoyed my stay despite being accosted by different men offering various 'services'. This is the price to pay for walking alone.

Spacious room. Will not feel crowd in!

They have given me good pillows of the variety a good hotel should have. In fact the best would be a choice of soft, medium to hard pillows.

A quick check before leaving the room.

A practical lounge to entertain and have a drink away from the crowd.

Well equipped and clean.

The tub is an excellent place to relax. Raise the curtain and get a good view of a mixed of buildings and natural scenery.

IKEA - Any good food?

2010-09-12T22:30:00.003+08:00

There are a few things I like about the Cafe at Ikea and I do discover some new stuff sometimes along the way. Looking at the hungry horde present at all times except for the lull in the morning, IKEA is definitely making money from this F & B outlet. In fact, in-house F & B is getting more popular as we can see these outlets in Borders, MPH, hospitals etc. It calms the hungry nerves of shoppers who may go into food-deprivation mode and make a quick getaway and not returning. Consumers can be fickle and impulsive. The key and the only key is to keep them in the store and their money will continue to roll into the cash register. Here are the F & B I like at about IKEA.

Coffee - RM2.10. Its freshly brewed and free-flowing. A coffee cup purchased at the counter will give one the privilege of endless cups of this wonderfully aromatic brew. I don't drink coffee nowadays but can only reminisce the past where I used to go in the morning to have B/F and catch up on work on the quiet.

5 Chicken Wings - RM9.45. It used to be larger but still these wings are much better than our local fast food franchise. It is meatier and marinated the way I like esp. without the batter.

15 Meat Balls - RM14.70. My son's favourite. The meat savoury and sweet fruit sauce. Yum and filling esp after walking the rounds.

West Coast Salad - RM13.55. My favourite breakfast. Light, fresh and with some shrimps and bite to start the engine.

Princess cake RM5.15. This was an excellent end to the meal. Wonderful ice-cream confined within and waiting to show itself to the world.

Chicken Curry Puff - RM1.00 for 2pcs. These piping hot pastries are a favourite to many. You can see genuine ingredients with your eyes not just a mashed up lump. But got to go down to the check-out area where the cafe is situated.

Best Chicken Rice - Restoran Kong Sai, Dataran Mentari, Sunway

2010-09-06T14:48:00.004+08:00

After meeting Kong Sai Chicken Rice in many take-aways courtesy of my wife, I decided to meet them in person. Alas it was bad timing. They were closed on the Monday I went. My persistence paid off on a Sunday evening!

Golden skin with a layer of fat, full-bodied and firm flesh with very tasty meat to boot. All this with a great sauce to top it off. They menu spread has variety and reflects their hawking days in Paramount. Though the street stall has given way to a shop and over time wings sprouted and they are serving more contented customers in Mentari, Subang and Puchong.

The rice when mixed with the herbs and spices infused oil from the sauce is so tasty and aromatic. Really a luxurious version of the oil and soy sauce of yester years.

Scoop this sauce on to the chicken meat and let its herbs-and spices-laden sauce bring the best out of the chicken. Contents (coriander, spring onion, garlic, ginger cooked in soy sauce and oil).

Kei Chi and Dong Quai Chicken. I do not like the overdone chicken. But I like their overdose of overpowering herbs.The chicken came out tasting great! And the soup was great tasting too.

Who can resist "water egg"? Smooth and great tasting, rich and creamy.

The Kong Sai Stuffed Tofu was plain Jane. Still a good side-order when there is enough people to share. The stuffings were solid and packed with meat and spring onions.

Restoran Kong Sai

25, Jalan PJS 8/17, Sunway Mentari, P.J.

HP: 019-3842922

Novotel Premier Rooms - Nathan Road, Hong Kong

2010-09-04T18:48:00.002+08:00

My favourite hotel is Novotel. One of the main reason - it is children friendly. Anyone below 16 is classified as a child rather than commonly used cut-off at 12. Most Novotel allow for 2 children to stay and eat for free with parents. This alone can be translated into savings in dollar and cents.

Check-in at the Premier Floor where we can have a drink and relax. No crowd and no hassles.

The bedroom in Novotel Nathan Road, Hong Kong. Space is premium here but we still get some decent personal area without bumping into each other.

This Chaise Longue is good enough to sleep in and can be extended 'creatively'.

The bathroom stall with rain shower.

Premier Lounge is where we got free internet access with 2 terminals, wifi (while free cable internet access in the room), large screen HD, have a cup of brewed coffee/tea and a place to hangout.

We got our breakfast here, tea from 2:30-4:00pm and cocktails in the evening. All on the house.

Cocktails!

AH OR Chu Yuk Fun - Dataran Mentari, Sunway

2010-09-02T16:48:00.006+08:00

Sunday afternoon at 3pm and customers were making a beeline to Ah Or for their pork noodles fix. This shop is dedicated to 100% Chu Yuk Fun. A standalone! This is against good business sense! Ah Or must be very confident that their food will sell. The beverage sales is handled by a lookalike, presumably her sister, and this sister must be very confident that the noodles will bring crowd therefore the beverage sales.

Try this RM5.00 per standard bowl pork noodles. This is as good as I can get from Brickfields and Ipoh's Zun Seng Fatt.

The egg was half-done. I like the oozy whites and the soft and firm yolk (I left it longer in the soup to get it to firm up).

The broth was pork-enriched goodness. It was thick and very addictive. Pork noodles soup has never tasted so porkilicious good. (Warning - moderate MSG).

Address: 3, Jalan PJS 8/17, Dataran Mentari, Sunway.

Famous Nathan Congee and Wonton Noodles - Nathan Road, H.K.

2010-08-31T14:38:00.002+08:00

This is one famous Congee and Wonton Noodles House. Adults recalled being there when they were kids. And with fame, they to share this simple and unpretentious eatery with local and foreign celebrities. Food is prepared traditionally and if possible at the point of receiving the order. Their food and preparation can be described as, "Real skills, genuine ingredients." Hanging on the wall is a picture frame with local food expert, Michael Lam, attesting to their good food.

Why congee and noodles? Nothing can be more consoling to the Cantonese than having these two comfort food esp. for those bereft of home cooked food! With Hong Kong penchant for movie-making and a vibrant cultural and fashion scene their food takes on a twist of flamboyance. There were the extra flair in names I couldn't understand as it is too technical ad the ingredients used are extravagant. It is either they love their food or/and in an economic perspective, HK is a developed economy and has a high standard of living.

Its the beef slices here that shone. Thick tender slices. Flavourful and done medium to well, it was the really good beef and one that I have not eaten for some time. But the noodles was forgettable. Go for congee here!

The congee was smooth. No lumps, grains and stickiness that lower the quality of the congee. Fish stomach (yee lam) was cooked to perfection.

Congee with chicken. The chicken was not well prepared and the unsightly yellowish fat kind of took the edge of the taste.

Century eggs were of so so. Quality was not consistent. I prefer the creamy gooey centre. These were coarse.

This is the congee de la congee. Ingredients includes abalone, scallops, clams etc. This is an excellent way to indulge with family, relaxing over food we are passionate and also enjoy. That's why I like HK and been back again and again.

The chef getting hot congee for his customers.

One inconspicuous lot.

Location: Directly opposite of Novotel Nathan Road.

BBQ Restaurant - Dataran Mentari, Sunway

2010-08-29T19:30:00.008+08:00

Sunday afternoon is a great time for lunch in Dataran Mentari. Its quieter compare to the evenings. This 'square' is piled up to its rafters with eateries. Except for fine dining there is almost anything and everything here. The nights here can get really crowded at certain corners where tables make its way onto the road.

This is a 'siew mak' shop aka roasters or bbq. It has all and sundry. No goose though. I am not sure why. But then these are comfort food to the Chinese and if delivered well will certainly be selling briskly.

Duck drumstick. Fantastic subtle flavouring allowing its gamey taste to shine, letting the meat displayed its unique dark meat that is so good. I believe duck has more flavours than chicken which tends to be flat if not marinated well. The skin was well seasoned and came out tops. I like it the drumstick as it has the most acreage skin-wise. The meat was fresh and succulent.

The 'Siew Cheong' is supposed to be with this look. Perfecto, though slightly too sweet. The mitigating factor was the contents. Moist and soft. Most that I have eaten were a bit dry.

The 'SIew Yoke' was a bit too dry. I was hoping for a piece de resistance. It was not. The duck was the best! The reviewed for the chicken (far right) was an anti-climax after the excellent duck drumstick.

Obligatory vegetables rather than being ordered for its fame.

Location: 8, Jalan PJS 8/17, Dataran Mentari

Tel: 0126672402, 017 3776157

Tsui Wah Restaurant - Hong Kong

2010-08-27T15:05:00.004+08:00

Tsui Wah is a Char Chan Teng chain. They are omnipresent. You are bound to bump into them in town. There are 17 of them of which I was at their Nathan Road Restaurant. It is run 24hrs!! (not all are operated 24hrs). Good comfort Hong Kong food here. The prices are reasonable and the taste is great.

I found that Hong Kongers value their food and the customers' palate and desire, are utmost in their mind. Food is named, presented and ingrediented with finesse and probably some flamboyance. No thanks to their film and fashion industry.

Perhaps our local wannabe (you know who) should take a look at their menu, portion, taste, pricing and operations. We thoroughly enjoyed our first meal in Hong Kong at Tsui Wah.

Well-resourced (sauced) - sweet, sour, savoury, pepper, chili oil etc! Chili Oil is (Ma Lat) numbingly hot but was really good for the noodles. Watch out.!

Good western-style and quality buns! I hope MH will deliver these and maybe the wholemeal variety. Perhaps I will fly with them again.

Thick sour and savoury Borsh Soup. Really satisfying. No holds barred.

Similarly applied to their Mushroom Soup. Slurp it down.

Their tea is one of the kind and I am biased towards this particular HK beverage since I don't take coffee. Made thick, slightly bitter with a strong dose of creamy milk.

Chicken Chop with Scallops Spaghetti. So appetising and good to eat. What you see is what your get (WYSIWYG)! Wholesome.

Check out the huge scallop! You get two.

Pork Chop Burger! Ate my hearts out for this hard to find variety in Malaysia. Good tender meat and quality buns.

Beef - tender morsels with super fluffy rice. Why does rice taste so good overseas? Please explain this rather odd phenomenon.

And the hot favourite of my son. Must have French Toast. Suffice to say it is better than what we get back home. A winner hands down.

Inside the Char Chan Teng.

Recommendation: Go in if you do not know what to eat or want something good yet economical. Check their restaurants' addresses in the website but only in Mandarin.

Hotseats - AirAsia (Is it worth it?)

2010-08-25T18:08:00.004+08:00

Row 1 with'unlimited' legroom. At RM25 (one way), the best value for money of all the Hotseats.

Having flew AirAsia up to 80 100 (lost count) times I did work out some 'booking' steps albeit mentally on what I want to do esp. on flights longer than 2 hours. Imagine flying to Chiangmai, Clark and Hong Kong (up to 4hrs). I recalled the bad ole days when I flew AirAsia Boeing 737 (old leased planes) to Clark. They were trying to maximise the number of seats into the cabin and the configuration was so bad that the legroom was terrible. Being stuck at a window seat is no joke. I felt claustrophobic and agitated, 2-3 hours into of the flight. Air rage may follow!!

In comparison when having a good seat, the 4 hour flight was a breeze. Hotseats passengers also get to be at the head of the queue (xpress boarding) so won't be held up on the tarmac or cabin by laggards and also those trying to get their bags into the overhead bin.

AirAsia X Hotseats is at RM100 but still worth it considering the 12 hours flight to London or some 8 hours to Melbourne!

Hotseats - Row 1-5

Row 1 is the best and I prefer seats D, E or F. It has the lots of legroom. Passengers here will be able to stretch their legs far out without any problem. There is a partition that gives privacy and also screen off the galley where food is prepared. However there may be some movement as there is a toilet next to the door leading to the cockpit.

Row 2-5 have regular legroom meaning it is the same as non-Hotseats. What you get is proximity to the exit when disembarking esp. when you need to be ahead of the 100+ to get to the immigration counters - otherwise it is a waste of money.

Hotseats - Row 12 and 14 (no 13)

These 2 rows have the 4 emergency exits and therefore wider legroom for evacuation.They have good 6inches extra legroom and is my second choice after Row 1. Seats C and D are the best as it is next to the aisle. Row 12 seats cannot be recline as if reclined will narrow the exit. However Row 14 can be reclined so it is a row of choice!

I was at Row 14.

Hainan Western - Mount Erskine Road, Penang

2010-08-23T10:23:00.004+08:00

Hainan Western packed in the crowd during the weekends. In a decrepit but decent place with a large compound where the patrons dine al fresco at the cemented and spacious front or back yard. We were there early at 6:30pm and parking along the road is still bearable. The food was prepared at a furious pace and I can imagine when it gets deeper into the evening. Furious pace translated into quick service which is usually not so according to my nephew who is an insurance agency manager. This guy knew where the good food is. Best of all - prices here is cheap/big portion and tasty. Add fast - this is the trinity of successful Chinese fast food.

My son liked it. I liked it and so did all who were there. With a RM7 for Chicken and Pork Chop and with a generous portion and RM14 for Sirloin and Lamb do not expect the food to send you to the moon. It will fill and satisfy the stomach but for those who like ambiance and high quality this is not the joint.

The Mushroom Soup was I think RM3 a pop. It was thick but the taste was thin. This is a disappointment.

The Sirloin was good. No complains of it being tough. At RM14 for such a quality a big eater will need another plate. So make it RM28.

Chicken Chop's portion was generous. I wonder how they are going to turn a profit. The meat was good quality and succulent as it is the thigh portion. Lots of sauces but of average quality in taste.

Another look.

My favourite Pork Chop. Lots of sauces again. Meat was a bit coarse but then the pepperised batter a good portion filled my stomach.

Meat was sliced thinner but I got 2 big slices.

Lamb Chop was as good as the rest. Above average but minus the ravings.

Location at the corner of the junction of Mount Erskine Road and Lintang Choong Lye Hock.
Tip: Go hungry and reach there by 6:30pm
Hours: 6:30pm - 12 midnight except Thursday.

Yung Kee Roast Goose - Wellington Street, Hong Kong

2010-08-20T09:26:00.005+08:00

We missed this a few years ago as a family for we arrived too late in the evening to have a go at this famous restaurant renown for their roast goose and century eggs. It is now a 1 Michelin Star in the The Michelin Guide - Hong Kong/Macau 2010. The taxi driver bringing us to our hotel from Chek Lap Kok suggested we go to New Territories for a much cheaper and better version. Taxi fare around HK$120. Considering that it is only one way we decided against the idea. So we eschewed the inconvenience by going after a softer target. After all Yung Kee is easily accessible using the efficient public transport.

Besides Roast Goose they are also famous for the Century Eggs. The modern version mercifully is without the strong sulphur and ammonia smell from the use of the coating materials for the egg. My parents used to tell me that the smell of these eggs I used to eat 30-40 years ago came from horse urine as the media used to coat the eggs were soaked in with this detestable solution!

The yolk was of creamy, greenish and gooey consistency. The egg white has turned light translucent brown and was jelly-like. I was told I was eating the best century eggs money can buy. Imagine having creamy yolk, jelly white (now brown) of egg and pickled old ginger together. Chew them and let it explode in the mouth, a mix of tart, pungent and spicy old fibrous ginger with creamy and gooey egg.

We liked the texture of the dark meat. Firm and juicy without the gamey taste. The skin was taut with a layer of soft fat. Dip the meat into the plum sauce and enjoy. Personally I enjoyed roast goose in Jalan Pasar area but then YK geese were really of high quality and the cut done expertly so each morsel are of the right size.

Fish Fillet on a Bed of Steamed Eggs. Probably the attraction was the bed of steam eggs as it received the juices of the fresh Chinese Carp during steaming. The fillet was well done and very fresh.

Check out the custardy steamed egg. The smell and taste were subtle. Really a genius of a dish.

Deserts were Black Sesame Seeds to round up the meal.

Canon S90 - Optical and Digital Zooming in Hong Kong

2010-08-19T02:30:00.009+08:00

Started with 28mm

It was a great chance for me to put my Canon S90 (28mm - 105mm optical zoom) through its paces. Its PCWorld top-rated fixed-lens camera of 2010 thus far. Due to time constraint, I have been using the 'Auto', 'Low Light', F2.0 and video functions. And there are tons of other tricks that I am still unfamiliar with. With its F2 lenses I was also able to get DSLR style shots of clear foreground accompanied by a blurred background and vice-versa.

These photos were shot through glass windows from the 14th Floor of the Novotel, Nathan Road, Hong Kong. S90 has an interesting function where one can take the shooting beyond the 'Optical Zoom' by using the 'Digital Zoom'. It is activated by tugging at the zoom lever. I got an extension to 15X. With a 28mm start as well as setting it at high quality shot (2Mb +), it goes a long way grabbing far away object without too much noise.

Check out how I grabbed the signboard (Tailor) especially so when all shots were hand held and using 'Auto' function.

50mm

105mm (this max out the optical zoom)

140mm. (From 105mm the digital zoom will kick in)

310mm

420mm

Bubba Gump - The Curve

2010-08-16T08:00:00.006+08:00

Another visit (4th) to Bubba Gump? Why not? The food there is great if one sticks to seafood esp. the shrimps. I have gone for their steak and chicken and its good too. Though its not exactly fine dining, I am happy with this American deal. The indoor dining is always full but the alfresco is not packed like the good old days. The attraction is going for their 1 1/2 pound of shrimps (Cajun or garlic) for under RM60.00?

Run Forrest Run - RM11.90

Mango Sparkler - RM11.90

Cajun Shrimps - 1 1/2 pounds - RM58.90

Tossed Chicken Cobb Salad - RM25.90

I'm Stuffed - Stuffed Shrimps - RM39.90

Crazy Cajun Chicken - RM28.90

Royale Bintang's Terrace just below. We were enjoying great singing by a Filipino band.

Petaling Street Aluminium Foil Baked Stingray

2010-08-13T08:00:00.001+08:00

My Indonesian friend is enamoured with this particular Grill Fish stall from Petaling Street. 'Grilled' may be a misnomer as the fish was packed inside an aluminium pouch and baked over the fire. The heat brings the water content into a boil and the fish and vegetables will be cooked by the hot steam. He would eat from this stall almost every night when he was having training sessions in its vicinity. I know its the food and not any special lady there though if it happened I will not be surprised. Each of us may have a story or two to tell in this regard.

This particular one is better then its competitor which set up stall on the Hong Leong Bank's five foot way. The sauces here are smoother and the stingray super fresh. The other one lost on both counts. We ordered three pouches each packed with stingray pieces, lady fingers, brinjals and long beans.

The vegetables were cooked just right, fresh and still green. The piquant and spicy sauce penetrated through the contents as the pouch was like a pressure cooker. It puffed up during the cooking. The stingray was succulent and we pulled strips after strips of its delectable offerings.

The aluminium pouches over the charcoal grill.

The stall's main staple is Clay Pot Chicken Rice.

Another of my friend's favourite is the Tofu Fah situated diagonally opposite Hong Leong Bank.

Baked Salted Chicken - Homecooked

2010-08-11T08:00:00.001+08:00

Cooking up a storm was off my plate for a long time. I don't do the full works anymore despite having some great cooking acreage in my kitchen. But then I do put in effort to pull one or two surprises esp. for my son who is now enjoying his school holidays.

Over one rainy afternoon, hitting balls off the driving range, my partner suggested a simple recipe for "Baked Salted Chicken". His oral instruction was: Rubbed salt on the chicken and let it stand for a while and then put it into a preheated oven at 180 degree Celcius for 45 minutes. I found out an hour will do the job better as mine was a micro-oven. After two tries and getting better than average results, it is good enough for me to post it.

Baked Salted Chicken

1) Rub generous amount of salt (I use quality sea salt) onto the surface of the chicken thoroughly. Then sprinkle black pepper and mixed herbs on it. Let it stand for an hour or so. Then use kitchen towels to wipe the salt from the chicken's surface. On my 2nd baking run I rubbed peanut oil on to the chicken skin. This will get a nice slightly brown skin effect.The skin tasted good too.

2) In the meantime prepare a bed of bell pepper, garlic, onions, chili and mandarin pieces (or whatever you fancy) for the chicken to lie on. On my 2nd run I put in 2 big sliced onions, lots of garlic and small onions for the bed. Put all these onto a cast iron griddle (or possible baking tray). Set the chicken on top. Sprinkle black pepper and mixed herbs again.

3) Pre-heat oven to 180 degree Celcius. Then set it to bake for an hour. Put the griddle in. Let it rest for a while after cooking before digging in.

4) Both times the chicken meat came off the oven tender and flavourful.

The Bed

My 1st Cooking Run

The 2nd Run

MK Steamboat Restaurant - Thailand

2010-08-09T14:45:00.001+08:00

MK Restaurants is a leader in steamboat (Suki in Thai) in Thailand. In fact it is my favourite. Great food where families and buddies can eat at leisure. It also boast a respectable spread of Hong Kong food on the menu. It has a very unhawker-like environment which is comforting when faced with the daunting task of sitting in the stifling April and May heat eating steamboat. After all it is a restaurant. The food are served in stackable trays, enamel pot and lots of stainless steel over a clean and efficient and user-friendly induction stove. Being one who like food to come neat, clean, great looking and off course tasty, MK is a great place. Ambiance, comfort and location are premium. Another good Suki restaurant would be Coca.

I will rate their sauce 8/10. Hot, sour, sweet and savoury with a sprinkling of toasted sesame seeds. It is a must and great accompaniment to our poached food.

Clean, top quality veges, tofu, beancurd skin, all kinds of fish and pork based balls and slices.

This time round I was able to learned a new trick to finish off our meal with a flourish. It is a lesson on economising. It originated from the Koreans.

1. We had 2 bowls of cooked rice. It was poured into the left-over soup which was great tasting by now after passing all the food over it.

2. Beat 2 eggs and slowly pour over the pot while stirring it with a ladle.

3. Then pour in a sauce plate of sesame oil, still stirring. Continue stirring until it thicken and become porridge like in consistency (or your preference). Turn the heat down and serve.

Durian XO, Tawa and Musang Hitam

2010-08-07T12:23:00.003+08:00

If you have had too many bad experiences choosing durians and paying the price for it, go to Jusco and Giant. These de-shelled durians, packed in trays or styrofoam boxes are excellent and "won't go wrong".

Go after 9pm and get a 50% discount. You get good durians minus the work. I won't argue with masochist who insist on buying who durians and enjoy opening them. And by the way enjoyed meals served in planes on trays!

These Musang King were from Giant.

"No Ordinary Jho" - Harrow School, London, UK

2010-07-30T01:30:00.002+08:00

Harrow School, UK

The Star's worldwide exclusive on Low Taek Jho hit the street yesterday. Instantly Jho Low, aged 28, became the favourite son of every Malaysian mother and father. For some he became the very anti-thesis of success. But like it or not he is a Malaysian and according to news account he has done tremendously well according to the world's yardstick. He took USD$25 million and through portfolio investments and later private equity, turn it into USD$1 billion. And he did it while he was still studying in Wharton one of the top business school in the US together with Harvard and Kellogg.

Certainly he is not a "orang kaya baru" as his family is rich. He father has the foresight to send Jho to this prestigious school in UK to do his A-levels. Harrow School is a 30,000Pound a year boarding school. It is favoured by businessman and royal families from Asia. It is business equivalent to aristocrat Eton which is known to educate the nobility of the UK.

So were it the school and university that Jho went that help him in his success? Was it the "Right place, right time and right people" that contributed to his succes? As many Malaysian parents would have pointed out a good school is important not just for the education but also the who's who within. To those who can afford the 30KPound this is certainly no big deal. But how far will a family go as far as investing their retirement fund in their child's education?

My family and I visited Harrow School in 2005. It is part of our desire to plant some seeds of greatness into our son. With UK having 7 of her Prime Ministers from Harrow, it certainly has a great tradition in scholarship and statesmanship! My son did study in one of the Harrow family of schools in Bangkok, Thailand called Harrow International School for 4 terms while my family was living there. And certainly my son was very excited to hear this piece of news yesterday. He is certainly no Jho Low but I hope he can learn the positives from Jho's life and work hard and be successful.

The 1000 years old St. Mary Church near Harrow School.

My son and I walking around the church grounds.

Best Beef Steamboat - Chiangmai, Thailand

2010-07-22T17:30:00.005+08:00

Bird-eye View of the Steamboat. Pouring in the deep-fried garlic.

In good times with good friends over a meal, we enjoyed talking about food. It is so leisurely. The close friendship and trust allowed the talk to switched from food to personal and back. We have talked over many a times about what kind of restaurant to start and where. My Thai friend which I have worked with for more than 10 years wanted to start Bak Kut Teh and Yong To Fu restaurants in Chiangmai. I, for one will definitely add this beef component into the menu in my steamboat restaurant (if I owned one in the future). The owner which my friend knew personally, actually wanted to teach us how to do this. But then procrastination sets in.... If not now then when, I used to ask.

This is my favourite stall for a hearty and warming dish which I could not get back home. In fact my desire was kindled when I first ate my beef steamboat 12 years ago in Dalat a highland station akin to our own Cameron Highlands. And it is called Ta Pin Lu in Vietnamese which is very similar in sound with the Chinese.

The broth was packed with smells, though murky, it gave the impression of richness. Nothing sinister at all. It was so thick with goodness that there was no need to add any sauces bar the deep-fried garlic. Another plus point was the pot was packed to the overflow with beefy goodness. We ordered beef slices, balls, braised beef chunks and the bull's whip.

A tip from my friend. Mixed the deep-fried garlic with chili, fish and all manner of sauces. WOW factor!

Beef balls - solid and unadulterated. As good or even better than the best we have back home.

Beef Slices - generous portions as we ate and ate!

Bull's Whip - found only in the bull - cartilaginous and gelatinous, these two words said it all. Those who love beef parts will sing their praises.

Broth, broth and broth.

Somewhere in Chiangmai.

Sang Har Porridge @ Lit Heong Revisit - Bukit Sri Bintang, Kepong

2010-07-20T17:30:00.003+08:00

We ate from the shop on the left June 2009. Lit Heong is a double shoplot act but interestingly the 2 shops are separated by an alley. This time we moved right. Right move? The one on the right featured porridge ala Pan Heong but with a twist. Fancy having "Sang Har Chook (Large Fresh Water Prawns Porridge)". It did not come cheap. Porridge for 2 with 2 large prawns was pushing RM50 per claypot. The eggs from the prawns were plentiful and flowed into the porridge. A good stir will spread out its orangey rich flavour eggs throughout the pot. We got a slight hue of red forming in the porridge.

Fish Fillet and Century Eggs Porridge. I rated the porridge with a 8/10. Well prepared and with the rice grains nicely broken up into a consistent and thick gruel. It has a nice texture as good porridge should.

Baby Octopuses deep-fried with a thick sugary marinate it came up crisp and its surface caramelised.

The "Char Yoke (Deep-fried Sliced Pork with Red Fermented Bean Curd)" was a bit too salty and tough and lack an ingredient or two.

Another night another day, it was good business over the weekend. I hope it will be here to stay. It is a few shops away from Foong Yit and Teow Chow. Refer to this map for direction.